Burch Brined & Brilled Turkey, by Beverly Hicks Burch

I realize this may be a little late for this year’s holidays but you can print it out and keep it on hand for next year. This turkey makes one of the best I’ve ever had. Tall & Handsome and I have made it several times and have fine tuned a recipe that’s all our own from the ones we have tried.

The turkey is soaked over night in a brine…this makes a very moist bird! Then the next day he cooks it on his Weber gas grill. Yes, I said he grills the turkey. One big advantage…that clears the oven up for other cooking!

For the brine:

1 gallon hot water

1 gallon vegetable stock (I use Swanson)

1 cup kosher salt

10 whole allspice, crushed

¼ cup peeled and coarsely chopped fresh ginger

4 crushed cloves of garlic

2 bay leaves

1 cinnamon stick

1 tablespoon black peppercorns

1 7 lb. bag ice

1 pound honey

½ cup light brown sugar

Combine hot water and salt in a large cooler. We use one of the large ones on wheels (at least 54 qts.). Stir until salt is dissolved. Add other ingredients, adding ice last.

Next add the turkey (remove parts from inside), breast side up. The brine will accommodate a 15 – 20 pound turkey. Cover and keep in a cool place. Turkey needs to stay in the brine overnight or at least 12 hours.

Remove the turkey from the brine and pat dry with a paper towel. Rub with vegetable oil.

Aromatics for inside the turkey:

1 red apple, quartered

1 cinnamon stick

4 – 5 shallots

4 sprigs rosemary

6 leaves of fresh sage

Heat the grill to 400° or cook over Indirect Medium heat. If you use a Weber, fill your wood chip tray for smoking with hickory or apple wood chips. If not, make “smoke bombs” by soaking you chips in water for the appropriate time – about 30 minutes – then wrap them in double thick foil. Poke holes in the foil to allow the smoke to escape out of the “bombs”.

Place the turkey in a disposable aluminum roasting pan and grill until the skin is golden – about 1 and ½ hours or a thermometer reaches between 160° – 170°. Let the bird sit for 15 minutes before carving.